Our aim at Kelowna Free Graze Lamb is to bring you tasty, healthful, farm fresh local lamb. 100% grass-fed, our lamb is raised with no routine medication on organic pasture and local hay from mid-April until ready for sale. Each lamb is inspected and processed in our on-farm provincially licensed abattoir and available as a whole or half carcass or cut and wrapped to your order. Please contact us to inquire or place your order for lamb or wool. For reservations at the guest house, please phone Mark at 250-860-6108.

Latest News From the Farm...

  1. Farm Fresh Veggies

    June 1, 2016

    Hello Vegetable-Eating Friends!

    Like a real old-school ‘organic’ farm, we don’t limit ourselves to growing just one or two things … we grow a whole bunch of things – in relatively small quantities. We have diversity and bounty in diversity. And we’d love to share that bounty with our friends and neighbours! In this season we have bounty bursting from the garden:

    We have fresh veg and fresh herbs available! The garden harvest season has begun!

    We’ll be harvesting Saturday early morning, so what we are offering is that if you would like to get some of these goodies to stock up your fridge, just send us an email at felicity@kelownafreegrazelamb.com saying something like:
    “I’d like 1 kale, 1 peas, 2 carrots 1 doz eggs, 5 sage and 17 cilantro please”…rsz_1imgp6355_edited-1

    And then we’ll pack that up for you, and that’s what you can come and pick up from the farm here anytime on Saturday after 1pm. If Saturday is not a good day for you, we can set a time for you to pickup on Sunday. Please send your order-email-request by Friday evening. Thanks!

    Here’s the list for the week of Saturday June 4th:

    $3 – baby carrots
    $3 – hakurai turnips (these are like a sweet, mild, white, juicy radish… excellent grilled on the barbeque, or steamed and served with cheese sauce)
    $3 – beets
    $3 – spinach
    $2 – green onions
    $1/each – yellow cooking onions
    $4 – snap peas (I call these “eat-the-whole-thing” peas, they’re the sweet and plump ones, not to be confused with snow peas which are flat)
    $3 – kale
    $2 – parsley
    $2 – dill
    $2 – cilantro (aka leaf coriander)
    $2 – rosemary
    $2 – mint
    $2 – oregano
    $2 – sage
    $5 – 1 dozen eggs (this is $1 off our usual price!)


  2. Ordering Meat for 2016

    May 3, 2016

    We are now taking orders for lamb and chicken for the 2016 season!202b73b2292e15fcf1aea699f29942ea

    We are now taking orders for lamb and chicken. Head on over to the meat page for details about the health benefits of grass-fed meat and how to get yours.

    Our lamb is tender, flavourful and in limited supply. They are raised 100% on pasture, with no routine medication and no grain-feeding. Price is $7/pound  plus processing costs. In past years we have consistently sold out, so we recommend taking advantage of our Meat Order Form. (Link below).

    Our pastured chickens have a world of flavour compared to your barn-raised-conventional-grocery-store bird. They’re tender and delicious and taste just like grandmama’s kitchen. Our birds are raised in outdoor shelters and enjoy fresh air, exercise, and eating grass shoots and whatever bugs they can catch, as well as  GMO-free grains. Like our lamb, our chickens never receive any antibiotics, growth hormones or medications. These guys are likely to sell out too, so place your order soon to ensure your supply for the year! Price is $6/pound, and they range in size from 5-7 pounds: please note that this is a fair bit larger than your average grocery store bird.

    Download the order form here: Meat Order Form 2016, and send us your order and deposit cheque by mail to 3652 Spiers Rd, Kelowna BC, V1W 4A9. OR drop by the farm to put in your order in person. Just give us a call at 250-300-4433 or send us an email at felicity@kelownafreegrazelamb.com to arrange a time that will work for everyone. And if you have any questions, please do not hesitate to get in touch. We love what we do, and we love to talk about it too!

    Thanks very much for your support!


    March 26, 2016

    4TODAY (Saturday March 26th) and tomorrow (Sunday March 27th) we have FRESH LAMB CUTS available for sale in our on farm meat shop.

    Prices vary between $8-$18 per pound, depending on the cut.

    Tender loin chops, delicious shoulder roasts, lovely leg shanks… limited availability!

    See you soon!

  4. Springtime!

    March 10, 2016

    rsz_dsc02338March showers bring April showers bring May flowers.  And mud.  Lots of springtime mud.

    As the pussywillow blossoms burst, and the grass begins to turn green again, and the days get longer and warmer, we are once again witness to the joys of spring.  And on the farm, that means cute animal babies!

    Our first arrivals of 2016 were the two tuxedoed goat kids.  Apparently that’s what happens when papa has the colouring of a rockstar nubian, and mama is a pure white saanen.  Shortly after the goat kids appeared on the scene, our jersey calf rsz_dsc02388_edited-1was born. She’s much better tempered than she looks!  Actually she’s promising to turn into just as much of a sweetheart as her mother, and we couldn’t be happier if that turns out to be true.

    Pictures of the baby lambs will be coming soon.  Keep yourselves posted.

    For those of you anxious about ordering your lamb and chicken for the 2016 season, please don’t fret.  We will begin taking orders sometime in mid-April, when all the lambs are born and us farmers have more time to spend indoors.  We will send an email message out to our customer list with a bit of an update from around the farm as well information about how to place your order and so on, and we will also post a notification here on the website.  We will also pester you on facebook.  For those of you who are resisting the pull of the internet (and are presumably here now only as a brief exploration), please feel free to call us at any time 250-300-4433, or drop by the farm and see us in person.  Also, we do still have a constant supply of eggs for sale, so that’s a good excuse to c’mon over too.

    Cheers, and happy springtime!rsz_dsc02372_edited-1


  5. Recipe Time!

    January 10, 2016

    Sweet and Sour Lamb Ribs

    To answer the question: What do I do with “BBQ ribs” / “Short Ribs” / “Ribs”?

    This cut is not to be confused with the rack of lamb – please don’t do this to a rack – I might cry. The rack is for roasting. This here is a great way to cook up ribs. (Or it would work great for shoulder chops, or bone-in stew, or neck slices.)

    Disclaimer: this recipe contains no measurements.  Trust your taste.


    –  If you like small portions of meat, cut those rib slabs into the size that you’d like to eat them. Cut between the ribs. Personally, I just leave them whole – what the heck, eh.

    – Boil the meat for 45 minutes.

    – Meanwhile: fry up some onions and garlic in a good-sized pan. Don’t be shy with the onions. Or the garlic.

    – Add into the frying pan a bit of mustard powder, LOTS of ginger, a wee bit of cloves, cinnamon and nutmeg… some black pepper… a teeny bit of soy sauce wouldn’t go amiss…

    – Now for the sweet part: Add plums. Folks tend to like it if you take the pits out first. Canned fruit works very well in this dish. If you have no plums, cherries are also superdupertasty in this recipe, and so is a combination of cherries and plums.

    – Now for the sour part: Add a glug of apple cider vinegar. If you haven’t been convinced of the deliciousness of apple cider vinegar yet, consider being convinced. If you’re still not convinced, use white vinegar or rice vinegar or wine vinegar, but still: consider getting yourself convinced in the future.

    – Simmer until it’s a nice saucy consistency. Taste it. Add salt, and more ginger when you realize you didn’t really get the LOTS part quite down pat the first time. Taste it again. More vinegar? If your fruit wasn’t sweet enough for your sweet tooth, you could add a bit of sugar… Taste it again. Good? Good.

    – Drain the meat into a bowl or jar. Save that water! That’s fantastic nutritious water there – use it to make the rice to accompany this meal. Or save it for soup, or put it in the fridge to use tomorrow to start a batch of bread.

    – Put the pieces of meat in the sauce, and simmer with a lid on. Doesn’t really matter how long it simmers because everything’s cooked already, but the longer it simmers at this stage, the more flavor will absorb into the lamb.

    – Eat!

    – OR transfer the whole thing into the oven (lid off, please) and let it crisp up a bit at 400F (or so) for a while.

    – Eat!